“Pinot Noir ranges in style from shimmery and bright, to richly ripe. Yet what the best bottles have in common is an unmistakable elegance that comes from the wine’s hallmark acidity—a lilting beam of brightness that makes it one of the most versatile, food-friendly choices around. It’s a shoo-in for food-focused special occasions. Ripely fruity and round—without being heavy—these bottles make lush, yet lively sips. Savor them on their own or with an array of casual bites at nibble-and-chat kinds of gatherings.” - Wini Moranville - Click here

“Ruby-red. Intense aromas of black raspberry, cherry and licorice, with an exotic incense note gaining power with air. Lush and creamy on entry, then firmer in the mid-palate, which offers sweet dark berry flavors and notes of cola and spice cake. Tannins arrive late and add shape and grip to a long, spicy finish.” Josh Raynolds International Wine Cellar - Click here

“Deep red. Cherry, plum and smoked meat on the nose. Rich and fleshy, offering bitter cherry and dark chocolate flavors and a touch of the smoked meat. A powerful, ripe and fairly dense rendition of pinot, with good finishing breadth and lingering sweetness.” Josh Raynolds International Wine Cellar

“If you’re more a fan of red-fruit-focused Pinots than black-fruit blockbusters, there’s a lot to admire in this wine. It has aromas of red fruit and raspberries, along with flavors of sweet red berries and raspberry candy. I’d like just a touch more acidity in this wine, but it’s lovely nonetheless.” Tina Caputo Wine Review Online

“A California wine with Bugundian aromatics, the wine is medium-bodied, pure and has nice textures. It is a medium ruby color with a big, smokey, spicy nose and plenty of dark black cherry fruit. Pair with your bird of choice. Turkey maybe? This wine is a beautiful find.” Drew Stofflet Aspen Daily